Red -Flannel Hash

Dee Tourville


No meat for your Hash! No problem!


★★★★★ 1 vote

30 Min
25 Min
Stove Top


  • 1 lb
    russet potatoes, cut into 1/4 inch dice
  • 4 Tbsp
    olive oil. sometimes i use truffle oil.
  • 8 oz
    fresh steamed beets or you can use canned..cut into 1/4 inch dice
  • 1 medium
    sweet onion, finely chopped
  • 2 clove
    garlic, minced
  • 1/2 c
  • 2 tsp
    fresh thyme
  • 1 Tbsp
    chopped fresh parsley
  • 1/3 c
    parmesan cheese
  • 4 large
  • ·
    salt & pepper to taste

How to Make Red -Flannel Hash


  1. Toss potatoes with 1 Tbsp. of oil & some salt & pepper. Place in a bowl. Put beets in a separate bowl.
  2. Warm 1 Tbsp. of oil in a large nonstick skillet over medium heat. Add onion and sprinkle with salt; sauté 3 minutes. Add garlic; sauté for 1 minute. Stir into bowl with beets.
  3. Add 1 Tbsp. of oil to skillet. Saute potatoes until golden, 10 minutes. Stir in milk, scrape bits off bottom of skillet; boil until most of the milk has evaporated, 1 minute.
  4. Add beet mixture, thyme & 1/2 of parsley to skillet; sauté 5 minutes. Remove from heat, sprinkle with cheese. Season with salt & pepper; toss well.
  5. In a separate non stick skillet, fry eggs to desired doneness. I prefer mine...dippy. Divide hash among 4 bowls or plates (your choice), sprinkle with remaining parsley, top each with an egg and serve

Printable Recipe Card

About Red -Flannel Hash

Course/Dish: Eggs, Other Breakfast
Main Ingredient: Eggs
Regional Style: American

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